Mild green curry with bananas and apples

Ingredients for 4 servings:

• 400 g chicken breast
• 1 small broccoli
• 1 large green bell pepper(s)
• 1 small zucchini
• 1 bunch of spring onions
• 1 small can of coconut milk
• 150 ml cream or soy cream
• 1 tsp fenugreek, ground
• 2 tsp, heaped turmeric
• 1 piece(s) ginger
• ½ tsp cinnamon
• 2 pinches of coriander
• 1 tsp cumin
• 1 clove(s) garlic
• 1 banana(s), ripe
• 1 small apple
• 100 g almonds, sliced
• Clarified butter
• Salt
• pepper
• some flour, for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a delight even without meat

Pat the chicken breast dry with a kitchen towel and remove any tendons and membranes. Then cut the meat into bite-sized cubes, season with salt, pepper, and dust with flour. Don’t let the fat in the pan get too hot; it’s best to check with a wooden skewer until it bubbles, then briefly fry the meat on all sides. It doesn’t need to be cooked all the way through, as it’s now out of the pan and set aside to continue cooking. Divide the broccoli into tiny florets and blanch in boiling salted water for about 3-5 minutes, drain well, and refresh with ice cubes. Cut the remaining vegetables into strips or julienne strips. When frying the vegetables, start with the green bell pepper, which takes the longest. Then gradually add the broccoli, garlic, and zucchini. Halve the apple, core it, and cut into pieces, and add it too. Add the finely chopped leeks at the very end. Dust the vegetables with the spices; the right blend depends largely on personal taste and may take one or two attempts to achieve the perfect flavor. Deglaze with the coconut milk and cream and add the meat back in. Let it simmer for a few more minutes. Meanwhile, toast the flaked almonds in a dry pan until lightly browned and set aside. Just before serving, add the banana, stir once, and divide among plates. Sprinkle the toasted almonds over the dish.